Zucchini brownies recipe is your new secret weapon for creating ultra-moist, decadent brownies with a healthy twist. By incorporating fresh shredded zucchini, these brownies deliver the rich chocolate flavor you crave while sneaking in extra nutrients. Perfect for satisfying your sweet tooth, this easy-to-follow recipe transforms a humble vegetable into a bakery-worthy dessert. The best part? You don’t even taste the zucchini—it simply melts into the batter, giving you the most luscious texture imaginable. Whether you’re baking for family gatherings, potlucks, or a cozy night in, these zucchini brownies are sure to become a go-to favorite in your kitchen.
Why You’ll Love This Zucchini Brownies Recipe
Incredible Moisture: The shredded zucchini keeps the brownies soft and fudgy without extra oil or butter.
Intense Chocolate Goodness: A blend of rich cocoa powder and luscious chocolate chips makes these brownies decadently irresistible.
Simple Pantry Ingredients: You likely have most of these ingredients on hand already.
Diet-Friendly Flexibility: Works perfectly with either classic all-purpose flour or a gluten-free 1-to-1 baking substitute.
Freezer-Friendly: Make ahead and enjoy anytime you crave chocolate.
Kid and Crowd Approved: Even the pickiest eaters won’t realize there’s a vegetable baked right in!
Ingredients
½ cup salted butter, melted (or swap with vegetable oil)
2 teaspoons vanilla extract
1 cup granulated sugar
½ cup brown sugar
2 cups all-purpose flour (or gluten-free 1-to-1 baking blend), divided
½ cup unsweetened cocoa powder
1½ teaspoons baking soda
½ teaspoon cinnamon (optional)
½ teaspoon salt
2½ cups shredded zucchini, un-drained
1 cup mini chocolate chips (milk or semi-sweet)
Step-by-Step: How to Make Zucchini Brownies
Preheat the Oven – Set your oven to 350°F (175°C) and generously coat a 9×13-inch baking dish with non-stick cooking spray.
Mix Wet Ingredients – In a large mixing bowl, whisk together melted butter (or oil), vanilla extract, granulated sugar, and brown sugar until smooth.
Add Dry Ingredients – Stir in 1 cup of flour, cocoa powder, baking soda, cinnamon (if using), and salt. Expect the batter to be thick at this stage.
Incorporate Zucchini – Fold in shredded zucchini and let the mixture rest for 5 minutes to allow moisture to release, naturally thinning the batter.
Final Mix – Add the remaining flour and mini chocolate chips, stirring until fully combined. Rest again for 4–5 minutes to ensure even mixing.
Bake – Pour the batter evenly into the prepared baking dish. Bake for 30–35 minutes, or until the edges gently pull away from the sides and a toothpick inserted in the center comes out with soft, moist crumbs.
Cool & Slice – Let brownies cool completely before cutting into squares for best texture.
Helpful Tips
Shred Fine: Use the fine side of a box grater so the zucchini blends seamlessly into the batter.
Keep the Moisture: Do not drain the zucchini—its natural water content is key to the brownies’ rich, fudgy texture.
Check for Doneness Early: Since ovens can vary, begin testing at the 28-minute mark.
Boost the Chocolate Factor: Scatter extra chocolate chips over the top before baking for added indulgence.
For a Cakier Texture: Add an extra ¼ cup flour.
Substitutions and Variations
Oil-Free: Use applesauce in place of oil or butter for a lighter option.
Vegan: Replace butter with coconut oil, and use flax eggs instead of regular eggs.
Nutty Variation: Stir in ½ cup of chopped walnuts or pecans for a delightful crunch.
Flavor Change: Add a teaspoon of espresso powder for a mocha brownie.
Frosted Brownies: Top with a chocolate ganache or cream cheese frosting for extra decadence.
Storage Instructions
Room-Temperature Storage: Keep in an airtight container for up to 4 days.
Refrigeration: Keeps for up to 1 week when stored in the fridge.
Freezing: Wrap individual brownies in wax paper or plastic wrap, then place in a freezer bag. Freeze for up to 6 months.
Reheating: Microwave for 20–30 seconds or warm in a toaster oven for a few minutes to restore that fresh-baked softness.
Nutritional Information (per serving, based on 16 brownies)
Calories: ~220
Total Fat: 10g
Saturated Fat: 5g
Carbohydrates: 32g
Sugars: 20g
Protein: 3g
Fiber: 2g
Sodium: 180mg
Serving Suggestions
A La Mode: Serve warm brownies with a generous scoop of vanilla ice cream for the ultimate treat.
With Coffee: Perfect as a mid-morning snack alongside your latte.
Layered Dessert: Use brownies as the base for a chocolate trifle with whipped cream and berries.
Party Treats: Cut into bite-sized squares and serve on a platter for gatherings.
Frequently Asked Questions About Zucchini Brownies
Do zucchini brownies taste like vegetables?
Not at all! The zucchini blends into the batter, adding moisture without changing the flavor. All you’ll taste is rich, chocolatey goodness.
Can I make these brownies gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free 1-to-1 baking blend.
Should I peel the zucchini first?
No need—just wash thoroughly. The skin adds extra nutrients and disappears into the batter once baked.
Can I reduce the sugar?
You can cut back the sugar by ¼ cup without affecting texture, though sweetness will be slightly reduced.
How do I know when they’re done?
Insert a toothpick into the center—if it comes out with moist crumbs but no raw batter, they’re ready.
Conclusion
Whether enjoyed fresh from the oven with ice cream or tucked into a lunchbox for a sweet midday surprise, these brownies are bound to please every time. I hope you whip up a batch soon and feel the same happiness I do whenever I smell them baking. Wishing you joyful baking moments, and thank you for being part of this food-loving family!
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Zucchini Brownies Recipe – Moist, Fudgy, and Irresistibly Chocolatey
- Total Time: 50 minutes
- Yield: 16 brownies 1x
Description
Moist, chocolatey, and packed with hidden veggies, this zucchini brownies recipe is easy to make and perfect for sharing.
Ingredients
½ cup salted butter, melted (or vegetable oil)
2 teaspoons vanilla extract
1 cup granulated sugar
½ cup brown sugar
2 cups all-purpose flour (or gluten-free 1-to-1 baking blend), divided
½ cup unsweetened cocoa powder
1½ teaspoons baking soda
½ teaspoon cinnamon (optional)
½ teaspoon salt
2½ cups shredded zucchini, un-drained
1 cup mini chocolate chips (milk or semi-sweet)
Instructions
Preheat the Oven – Set your oven to 350°F (175°C) and generously coat a 9×13-inch baking dish with non-stick cooking spray.
Mix Wet Ingredients – In a large mixing bowl, whisk together melted butter (or oil), vanilla extract, granulated sugar, and brown sugar until smooth.
Add Dry Ingredients – Stir in 1 cup of flour, cocoa powder, baking soda, cinnamon (if using), and salt. Expect the batter to be thick at this stage.
Incorporate Zucchini – Fold in shredded zucchini and let the mixture rest for 5 minutes to allow moisture to release, naturally thinning the batter.
Final Mix – Add the remaining flour and mini chocolate chips, stirring until fully combined. Rest again for 4–5 minutes to ensure even mixing.
Bake – Pour the batter evenly into the prepared baking dish. Bake for 30–35 minutes, or until the edges gently pull away from the sides and a toothpick inserted in the center comes out with soft, moist crumbs.
Cool & Slice – Let brownies cool completely before cutting into squares for best texture.
Notes
Do not drain the zucchini—its moisture is key to the fudgy texture.
Check for doneness starting at 28 minutes, as ovens vary.
Freeze brownies for up to 6 months; reheat before serving for fresh-baked flavor.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 1 brownie
- Calories: 220
- Sugar: 20g
- Carbohydrates: 32g
- Protein: 3g